For the Filling - In a medium size bowl, add yogurt, shredded coconut, and dried cranberries. Mix together, cover with plastic wrap and put in the refrigerator while preparing the apples.
For the Apple Cups - Cut the apples in half widthwise.
Using a small spoon (or a ¼ size teaspoon), scoop out the core and seeds. Scoop out a section of the apple that’s a bit larger than the diameter of the core (about two inches diameter). Set aside for a moment.
If you happen to scoop out too much of the apple at the bottom and you see a small whole, just take some of the apple that you removed and put it back into the bottom of the apple to cover the space.
Squeeze lime juice from each quarter of lime over the flesh and center of each apple (this should help prevent the cut area of the apple from turning brown).
Filling the Apple Cups - Stir the yogurt filling again and add it in the cavity of each apple. Also add the filling to the top of the apple so it resembles frosting on a cupcake.